['kaskara]: Spanish for "husk," is tea composed of remnant coffee cherry husks after having been dried during processing.
Imported from Finca San Luis in Las Lajas, Costa Rica, these coffee cherries sit out under the sun to dry during natural processing. As the husks and beans separate, they are collected, sorted, and used for a variety of purposes, although rarely exported.
Cascara is meant to steep like tea and only contains 25% of the caffeine as your normal cup of brewed coffee. Unlike the tea plant, cascara responds very openly to different brewing techniques. That is to say, alter the recipe as you see fit!